Avli Restaurant
401 Danforth Avenue, Toronto, ON, M4K 1P1
416-461-9577 | Website
Enjoy Hellenic favourites fit for the gods at this eatery on the Danforth.
Category:
Restaurants
What:
| Cuisine Type | | Greek |
| Ambiance | | Casual |
| Meals Served | | Lunch, Dinner |
| Amenities | | Catering |
| Pricing | | $31 - $40 |
| Payment | | MasterCard, American Express, Visa, Cash |
Where:
| Neighbourhood | | Danforth/East York |
| Getting There | | Chester Subway Station |
| Cross Street | | Chester & Danforth |
When:
| Sun–Mon: Noon–10PM Tues–Thurs: Noon–11PM |
Profile Last Updated: November 05, 2008
Not Just Another Greek Restaurant
Avli Restaurant serves extravagant dishes fit for a Greek god. Hellenic specialties include sweetly braised Ontario lamb shank, rabbit pie, and pork tenderloin at budget prices. Avli’s small but selective menu has evolved over the years to satisfy the most discriminating of appetites, making it a destination for foodies on the Danforth.
Food that’s Fit for the Gods
The menu features a number of meal-sized traditional dips that make perfect starters. Choose from taramosalata (a red roe dip), melitzano (eggplant with fresh herbs), skordalia (creamy garlic and potato), and the ever-popular tzatziki, and hummus. Other appetizers include salads, spanakopita, grilled calamari, chicken livers sautéed in white wine, and steamed mussels. The core of the menu features chicken and lamb souvlaki, moussaka and a variety of Greek pasta mixed with shrimp, calamari and grilled vegetables. However, Avil’s real claim to fame are the savoury pies that have won over diners and critics alike. Try the rabbit and pearl onion pie, with tender morsels of meat simmered in port wine and sprinkled with cinnamon, cloves, rosemary and garlic. Another excellent offering is the seafood feta tomato pie, with shrimp, scallops, mussels, and Atlantic salmon baked in a spicy tomato sauce and then topped with tangy feta cheese.
Show Me the Honey
Make sure to leave room for dessert. Enjoy an authentic Greek indulgence like the fresh-pressed yogurt served with honey and walnuts, or the baklava (handmade filo dipped in light syrup and rolled with hazelnuts, almonds and pistachios, is another delicacy). But the real standout is their bougatsa – a homemade filo pastry lightly dusted with icing sugar and stuffed with fresh apples, pears and light custard.
Avli Restaurant serves extravagant dishes fit for a Greek god. Hellenic specialties include sweetly braised Ontario lamb shank, rabbit pie, and pork tenderloin at budget prices. Avli’s small but selective menu has evolved over the years to satisfy the most discriminating of appetites, making it a destination for foodies on the Danforth.
Food that’s Fit for the Gods
The menu features a number of meal-sized traditional dips that make perfect starters. Choose from taramosalata (a red roe dip), melitzano (eggplant with fresh herbs), skordalia (creamy garlic and potato), and the ever-popular tzatziki, and hummus. Other appetizers include salads, spanakopita, grilled calamari, chicken livers sautéed in white wine, and steamed mussels. The core of the menu features chicken and lamb souvlaki, moussaka and a variety of Greek pasta mixed with shrimp, calamari and grilled vegetables. However, Avil’s real claim to fame are the savoury pies that have won over diners and critics alike. Try the rabbit and pearl onion pie, with tender morsels of meat simmered in port wine and sprinkled with cinnamon, cloves, rosemary and garlic. Another excellent offering is the seafood feta tomato pie, with shrimp, scallops, mussels, and Atlantic salmon baked in a spicy tomato sauce and then topped with tangy feta cheese.
Show Me the Honey
Make sure to leave room for dessert. Enjoy an authentic Greek indulgence like the fresh-pressed yogurt served with honey and walnuts, or the baklava (handmade filo dipped in light syrup and rolled with hazelnuts, almonds and pistachios, is another delicacy). But the real standout is their bougatsa – a homemade filo pastry lightly dusted with icing sugar and stuffed with fresh apples, pears and light custard.
